CLAMS WITH GUANCIALE, SUNCHOKES AND CELERY ROOT

facebook share image   twitter share image   pinterest share image   E-Mail share image



Clams with Guanciale, Sunchokes and Celery Root image

Did someone say chowder? This clam and pork dish is the perfect complement to the sweet earthiness of root vegetables.

Provided by Eric Greenspan

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

1 pound guanciale, cut into thin lardons
1 pound sunchokes, peeled and diced
1 celery root, peeled and diced
5 pounds littleneck clams, cleaned
1 cup Madeira wine
1/4 cup heavy cream
Kosher salt
1/4 cup fresh celery leaves

Steps:

  • In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes.
  • Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes.
  • Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt.
  • Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.

There are no comments yet!